Presenting a Frittata: Plating Tips and Serving Utensils

[beepampered]

I'm making a frittata at tomorrow's show. At home, I just serve it out of the skillet but thought it might be prettier if I flip it onto a SA large platter. Anyone ever done this? Do you let it cool first or flip it and then put cheese on? If you serve it out of the nonstick skillet, what utensils do you use to cut/serve? Thanks.

 

[chefann]

It's really easy to cut and serve with the Cook's Tools turner or small turner, unless you have a lot of large pieces of "stuff" in it.

If I turn mine out of the pan, I usually run around the edge with the turner, getting under the bottom of it, then actually slide it out, so it's still right-side-up on the platter.

 

[dianevill]

I'd go for the "slide" or serve it out of the pan. For me, show + flip = disaster! I swear, every time I do the turtle fudge skillet cake, I say a little prayer before I flip it.

BTW, Bee, thanks for the frittata idea. I have a brunch show next weekend and didn't even think of it. I'm going to suggest it, with a slide of course .

 

[beepampered]

We're doing the frittata and baked french apple toast (put in oven before guests arrive). Hope it goes well. Seven guests and four husbands so they'll be a lot of chatting....

 

[Staci]

Hi there! I have definitely done the flip onto a platter method for my frittatas and it always turns out beautifully. I usually let the frittata cool for a few minutes before flipping it onto the platter, just to make sure it holds its shape. As for the cheese, I like to sprinkle it on top after flipping, so it gets a chance to melt and create a nice crust. As for utensils, I like to use a sharp knife to cut and a spatula to serve. Hope this helps, and good luck with your show tomorrow!